Pumpkin Krispie Treats
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| This picture was a weird mistake, that I thought was more cool than bad photography |
These super cute Pumpkin Krispy Balls are really simple to make and a big hit with the kids. I have made a plain peanut butter version of these many times; a recipe from the cook book, ” Super Natural Cooking” and I used that idea for the base of this recipe. Over the last week or so, I have served them in so many different ways; cut as squares, cut with Halloween cookie cutters, on a stick, and covered in chocolate and then dipped in coconut. I saw a picture like browsing around Pinterest (I can’t find the other picture on there anymore, I am a pinterest rookie) and thought this would be a really cute way to serve them, but switched up *Au Naturel* style with dark chocolate stems and mint leaves. No food colouring or marshmallows. I was clearly thinking pumpkins when making these (like the above link), but when I asked my daughter what she thought they were, she said, “Apple!” Ha! So I guess there is more than one interpretation!
I mentioned on my facebook page that I lost my laptop in a coffee spilling accident and I have yet to claim all of my pictures from the hard drive. I hope to later add some of the chocolate dipped pictures that I took, this recipe worked really, really well for cake pops. I am thinking of serving them at my sons 3rd birthday party in a few weeks. He devoured them!
I am excited to be adding a recipe to “Our Spunky Holiday” hosted by Kelly over at The Spunky Coconut for the first time! Be sure to check out all the great halloween treats!
- ¼ C nut butter (I used a combo almond/cashew once and sun butter another time to be school friendly)
- ¼ C pumpkin puree
- ½ C pure maple syrup
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- Dash of ground ginger
- Pinch of salt
- 2 tsp Agar flakes
- 4 cups whole grain brown rice krispies (gluten free)
- A couple of ounces of dark chocolate (dairy free) or the Enjoy life mega chunks
- A few springs of mint.
- In a small sauce pan combine all ingredients except for the dry rice cereal. Heat until it gets nice a bubbly, and let it bubble for just a minute. Stir constantly so it is well combined and does not burn. Set aside.
- Place the rice cereal in a large bowl. Add the wet ingredients to the dry ingredients and stir well making sure all the cereal is evenly coated.
- Place in the fridge to harden and set for at least 1 hour.
- Shape the cereal into round balls with your hands. I found having damp hands made this easier (run under the tap, then patting excess water off with a towel) Place in the fridge again to set. Once firmed up, gently stick in the chocolate and mint leaves.
I also added this recipe to the Wellness Weekend, hosted over at Diet Dessert and Dogs Fresh Bites Friday on Real Food Whole HealthAllergy Friendly Friday hosted by Cybele Pascal. Be sure to check out all the wonderful recipes shared this week!
So cute! Perfect for my daughter….what are agar flakes? Thanks!
It is a vegan gelatin, you can find it at health food stores:)
I wonder how the mixture would be without the agar. Hum…I have some, but it's so crazy expensive, I hate to use it! Ha ha ha
Otherwise, these look awesome. I really (!) need to find crispy brown rice. This is the second or third recipe I've seen this week using it. I think I'm missing out 
The nut butter is pretty sticky, it may work? If you try, let me know!
Agar is kind of expensive, I paid $8.95+ tax for the 28g package, but it is one of those things that lasts in the cupboard(for me) forever since I don't use it that often
I think it is really crucial to include how much time one needs to set aside the bubbly mix. Till cool? 5 minutes? I made these to take to a toddler group tomorrow morning and I have a bowl of soggy (but delicious) treats. I guess this would be obvious to anyone who’s used crispy rice in the past, but it’s my first time.
Going to have to figure out plan b.
Hey Britt, step 3 of the recipe tells you how long to cool. Sorry you missed that part.